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Szechuan-Style Tofu with Peanuts

Szechuan-Style Tofu with Peanuts
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 3/4 cup rice, about 3/4 cup tofu mixture, and 1 tablespoon peanuts)

Spice up your supper with this Asian-flavored vegetarian dish. For meat-lovers, feel free to substitute chicken for tofu.

Ingredients

  • 2 (3 1/2-ounce) bags boil-in-bag jasmine rice
  • 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
  • Cooking spray
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon sambal oelek (ground fresh chile paste)
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons black bean garlic sauce
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 cup matchstick-cut carrots
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1/2 cup chopped green onions
  • 1/4 cup unsalted dry-roasted peanuts, chopped

Nutrition Information

  • calories 389
  • fat 14.3 g
  • satfat 2.1 g
  • monofat 5.5 g
  • polyfat 6.2 g
  • protein 17.2 g
  • carbohydrate 51.6 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 619 mg
  • calcium 92 mg

How to Make It

  1. Preheat broiler.

  2. Cook rice according to package directions, omitting salt and fat.

  3. Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.

  4. While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.

  5. Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.